A really simple, three step recipe for making a zesty lemon cheesecake using Kilbeg Dairies Quark Cheese.
80g Digestive Biscuits
50g melted butter
200g light soft cheese
200g icing sugar
Zest 2 lemons, juice of 3
4 gelatine sheets
1. Crush the digestive biscuits and mix with the melted butter. Press into the base of a
20cm springform tin. Chill to firm.
2. Whisk the light soft cheese with the quark and icing sugar, then fold through zest 2
3. Soak the gelatine sheets in cold water, then melt in the juice 3 lemons over a low heat.
Beat into the cheese mix, then spoon on top of the biscuit base. Chill until set.